Craving a cozy, comforting breakfast? Look no further than classic biscuits and gravy! This down-home dish features warm, fluffy buttermilk biscuits smothered in a creamy, peppery sausage gravy.

What is Biscuits and Gravy?

Biscuits and gravy is a classic Southern comfort food dish that consists of soft, fluffy biscuits smothered in a creamy, savory gravy. The gravy is typically made from the drippings of cooked pork sausage or bacon, combined with milk or cream and thickened with flour or cornstarch. This hearty and delicious combination is a staple breakfast or brunch item, but it’s also enjoyed for dinner or as a satisfying anytime meal.

In this recipe, we’re putting a twist on the traditional biscuits and gravy by using ground venison (deer meat) in place of pork sausage. This substitution not only adds a unique and rich flavor profile but also makes the dish a bit leaner and more nutritious. The venison gravy, combined with the buttery biscuits, creates a comforting and satisfying dish that’s perfect for a cozy family meal or a special occasion breakfast.

We also love ground venison sausage in a classic Sausage Spinach Quiche when feeding crowd.

Biscuits with Creamy Gravy & Venison Sausage

This classic biscuits and gravy recipe makes warm, fluffy buttermilk biscuits smothered in a rich, creamy sausage gravy. A satisfying Southern breakfast favorite.
No ratings yet
Print Pin Rate
Author: Kita


For the Sausage and Gravy

  • 1 pound ground venison sausage
  • 2 cloves garlic - smashed and chopped into a paste
  • 1 teaspoon onion powder
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground pepper

For the Buttermilk Biscuits

  • 4 cups all-purpose flour - plus more for shaping
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 12 tablespoons 1 ½ sticks cold unsalted butter, cut into small pieces, plus 4 tablespoons ( ½ stick), melted
  • 1 ½ cups buttermilk - chilled
  • ½ cup heavy cream
  • Freshly ground pepper


Prep the Sausage

  • Combine the venison, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.

Cook the biscuits:

  • Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about ¾ inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
  • Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.

Make the Gravy:

  • Preheat a skillet over medium high heat and brown the ground vension sausage until cooked through, breaking into small portions as it cooks.
  • Put the milk in a small saucepan and bring to a simmer over medium heat.
  • Melt the butter in another small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning.
  • Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Fold in the cooked deer meat sausage.
  • Season with 1 teaspoon salt and ¼ teaspoon pepper. Serve warm.


  • Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!


  1. What a breakfast!! I hear you…unfortunately, money is one of the leading causes of rift in relationships so having an established agreement is important!

  2. Haha, this is such an American meal – I didn’t grow up on it and I can’t quite make myself love it. My wife would be in love, though.

  3. New props and toys are important, as long as they don’t break the bank 🙂 I feel like I’m the only one on the planet without a cute egg prop though!

  4. Biscuits and gravy is my favorite breakfast ever! I wanna make the black pepper biscuits for egg sandwiches too!

    I “hide” purchases from my husband. He doesn’t care, I just get embarrassed (wrong word maybe?) when I’ve bought yet another coral tank or sparkly nailpolish. Luckily my purchases usually fit in my purse so it’s not hard to hide. 😛 He’s forever telling me to go out and spend money on myself so I don’t know why I feel like I have to hide them.

  5. Kita, this looks super delish. My husband would flip if I made him this. He loves anything slathered with gravy. Oh, I just purchased like $56 worth of props yesterday. Gotta love Anthropologie.

  6. Even without the sausage, biscuits and gravy are one of my all-time comfort foods! As for money, if both partners in the relationship are working, the Mr. and I favor a yours/mine/ours relationship. Each contributes an agreed upon amount to a joint account (for rent/mortgage, food, utilities, transportation, other household expenses)and the rest that they earn is theirs to do with as they please without having to hide it or explain it. That puts an end to arguments about money.

  7. That’s such a good point. The problem I am in right now is that I owe my dad $3000 for a new transmission I got on my car a year ago because as a graduate student I don’t have more than $300 a month outside of rent, bills, gas and groceries. It’s been so hard trying to pay him back, and he makes no indication of being in a hurry for me to do so, but whenever I buy anything that I don’t really really need, I feel bad. Half the time I return it even though he lives 6 hours away and could never know haha.

  8. This is absolutely delightful…. biscuits with sausage and gravy is one of my favorite dishes! I like to also slap in a fried egg inside it too for more oozy goodness. 🙂

  9. Hi Kita,
    First time here and I absolutely love your pics and your site!You’re right, when it comes to money there should be an understanding between the partners to keep the peace!
    I love your patties and would love to try it with chicken or pork sausage and the biscuits look wonderful too.Perfect American meal 🙂

  10. I have to laugh at this post! I hide stuff from my hubby all the time 🙂 Mainly because I know he will give the eye roll, and I will be embarrassed about it! Money would be the only thing that we ever argue about so sometimes I just hide it, so we just don’t have to talk about it. He always knows though, so it is just stupid!

  11. I must admit, I hide my blog prop buys from the hubby…only because he hates that I have a stock pile of dishes and napkins that are only used for pictures. Never eaten off of. I’m really thinking I need to move next door so that I can come over for breakfast.

  12. Wow! Great looking brekkie (or dinner!) My sister and I joke that if you buy some new clothing, put it in your closet fo 2 weeks, when Hubby asks “is that new?” you can say “no, I just grabbed this from the closet!”

  13. My husband’s only entertainment purchases are spent on his weekly trip to the comic shop. Bless his heart. He doesn’t like to spend money. I, on the other hand, need to learn from him, lol! I don’t have to sneak things, but if I buy something and then complain about money later, he gives me a bad look, haha!

    P.S. I’m coming for breakfast tomorrow!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating